Paella/Valenciana

It’s been a while since I wrote another recipe for my blog. It feels good to be back.

Remembering to cook Paella is really heart warming. This is a dish introduced to me by my family circle. In almost all special occasions, this dish is prepared in so many faces, like the black paella, all seafood, chicken and all sorts of combination.

This is considered a festive food, back in the Philippine-Spanish time, the color of this dish sets the mood of the banquet!

This is easy to cook that makes a one complete meal.

Ingredients:

Sticky rice (wash separately)
Chicken cut into strips
Port cut into strips
Shrimp peeled

Ginger cut in flat
Onions cut in strips
Garlic cut in strips
Spring Onions sliced
Tomato sliced
Olive Oil
Sesame seeds
Basil leaves (whole leaves)
Annatto seeds soaked in water for 30 mins (water same amount as the rice, 1:1 cup)
Salt
Pepper
Fish Sauce
Soy Sauce

Procedure:

1. Sautee Garlic,Onion, ginger and tomato in good amount of olive oil.
2. Add chicken, pork and shrimp.
3. Add salt, pepper, fish sauce and soy sauce.
4. Continue the sautee process until pork and chicken looked pale and shrimp turned red.
5. Add the water from annatto soak, do not include the seeds.
6. Add the sticky rice, the rice should be soaked in water. Water is 1:1 ratio with rice.
But if rice is not soaked enough, add about 1/2 cup more of water.
7. Taste the mixture’s saltiness, add fish sauce or salt if needed, then mix.
8. Flaten the mixture, so that the rice is totally soaked with liquid.
9. Cover the pan with the lid and cook in a very low fire.
10. This will cook like a regular rice.
11. When cooked, top with spring onions and basil leaves then cover the lid again.

NOTE : Annatto seeds soaked in water is a healthy way of giving yellow color on your paella, but if
you are in a hurry a little pinch of yellow food color is always available. Annatto has also good appetizing smell, that will make your paella smells more delicious.

Serve hot and enjoy!

Paella for your table

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